Roast Brussels Sprouts Pasta (from leftover marinara sauce)

The humble, unloved Brussels sprout often finds its way to our kitchen. The bulk of the latest batch went to a potato gratin that was too blah to post. A few sprouts remained, however, and we used them to spike up some leftover marinara sauce. There's something about the slight bitterness of the spouts and the sweetness of the tomatoes that we really liked.

Our favorite marinaras come from Marcella Hazan's Essentials of Classic Italian Cooking, a book we and, more importantly, all major food authorities recommend. The tomato sauce with butter and onion is particularly good.

Roast Brussels Sprouts Pasta

2 cups leftover marinara sauce (hopefully sweet)
10 or so Brussels sprouts
Grated fresh mozzarella, or similar cheese
Salt
Olive oil

1. Preheat oven to 400.
2. Quarter the sprouts, place on a sheet pan and toss with olive oil and salt.
3. Roast for about 5-8 minutes, until sprouts are browned. Remove and discard any burnt leaves.
4. Heat leftover marinara sauce to a simmer, add sprouts. Simmer for a minute or so, and leave sprouts to infuse the warm sauce (overcooking sprouts makes them taste like your mom's).
5. Cook the pasta al dente and drain.
6. Combine the two, heat them through, and drizzle with olive oil and stir.
7. Serve garnished with mozzarella.